Rosemary in lemon bars? Absolutely! The flavors complement each other nicely, Laurie Figone says.
Author of "Cooking with Laurie Figone"
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2 cups flour
1/2 cup powdered sugar, plus more
1 tbsp. finely minced fresh rosemary
1 tbsp. fresh Meyer lemon zest
1/2 tsp. salt
1 cup butter, very cold
4 eggs, room temperature
2 cups sugar
1/3 cup fresh Meyer lemon juice
Preheat oven to 350 degrees. Put flour, 1/2 cup powdered sugar, rosemary, lemon zest and salt in a food processor. Pulse a few times to mix. Cut cold butter into 1/2-inch slices and add to food processor; pulse until mixture is the size of small peas. Press mixture evenly into a foil-lined, 9-by-13-by-1-inch baking pan. Bake 15 to 20 minutes or until crust begins to turn golden brown.
While crust is baking: In the same food processor, add eggs, sugar and lemon juice. Pulse a few times to blend. Set aside.
When crust is done: Lower oven temperature to 325 degrees. Pulse egg mixture again a few times to blend, then pour slowly on top of hot crust. Return pan to oven and bake 20 minutes or until just set. It is done when the top no longer jiggles when you shake the pan.
Let cool on the counter, then refrigerate overnight so the flavors can mingle. Carefully remove foil from pan and cut into 24 rectangles. Sprinkle with powdered sugar. Serve at room temperature. Note: Rectangles may be cut into triangles for a yield of 48 pieces.